Y Page Logo

Wine Terminology Logo

APage Icon BPage Icon CPage Icon DPage Icon EPage Icon FPage Icon GPage Icon HPage Icon IPage Icon JPage Icon KPage Icon LPage Icon MPage Icon
NPage Icon OPage Icon PPage Icon QPage Icon RPage Icon SPage Icon TPage Icon UPage Icon VPage Icon WPage Icon XPage Icon YPage Icon ZPage Icon

The Cooking Inn : Wine Terminology Y Page Select a name from the list to go to it's site

Yeast Autolysis:
The breakdown of yeast during aging on the lees, in which compounds are released that heighten the sensory qualities of the wine and increase its complexity.

A descriptive term for a wine with the pleasant aroma of bread dough. Many sparkling wines and Champagnes have a yeasty aroma.

The crushed grapes - skins, stems, seeds and juice - before and during fermentation.

Calcium Sulphate; in sherry making, the chemical often is added to the most during fermentation to enhance the wine's acid properties.

Top Icon Home Icon

E-Mail Icon

 Date & Inn Image